Swedish Meatballs
Tender, savory meatballs in a rich, creamy sauce—a classic comfort dish. Customize the protein, binder, and sauce components to create endless variations from traditional beef to plant-based or seafood versions.
Ingredients
Method
In a large mixing bowl, combine the ground protein, breadcrumbs, egg, minced onion, garlic, and a pinch of salt and pepper. Mix gently with your hands until just combined—do not overmix, or the meatballs will be tough.
Form the mixture into 16–20 equal meatballs (about 1.5 inches in diameter). Heat oil in a large skillet over medium-high heat.
Working in batches if needed, add meatballs to the hot skillet and brown on all sides, about 8–10 minutes total. Transfer to a clean plate; set aside.
In the same skillet (do not wash), reduce heat to medium. Whisk together the broth, sour cream, mustard, Worcestershire sauce, and paprika until smooth.
Return the meatballs to the skillet, nestling them into the sauce. Simmer gently for 10–12 minutes until the sauce is hot and slightly thickened and the meatballs are cooked through.
Cook the pasta separately according to package directions; drain and divide among serving bowls or plates.
Ladle the meatballs and sauce over the pasta. Garnish with fresh parsley and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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